Reviewed: Jan. 24, 2008

This is now one of my quick dinner staples. It is easy to make and very tasty. There are times I make it and omit the cashews. Still delicious! Also tastes great if you substitute the chicken with pork.

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Marisol

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Reviewed: Jan. 23, 2008

i used an apricot-ginger preserve for this dish; i doubled the whole recipe and let the chicken sit in the sauce for a hour or so before cooking it all together. i made this for a large dinner party at my parents house, and it was a raging success. thanks for the great recipe!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 6, 2008

No one really liked it, not as good as the reviews. Coating was soggy and the chicken was dry, go figure!

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JillL

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Reviewed: Jan. 4, 2008

This recipe is fantastic. The sauce is VERY sweet - I did as otehrs suggested and spooned the remaining sauce over the chicken after baking, however I thought this was a mistake - much too sugary for my taste. The sweetness is already baked into the chicken - no need to add anymore. Overall a great recipe though!

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krispy6372

Cooking Level: Beginning

Living In: Worthington, Ohio, USA

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Reviewed: Dec. 13, 2007

FAN-FREAKIN'-TASTIC. I found this recipe for my husband (who ended up making the dinner, not me) and we LOVE it. We haven't changed or added a thing and have passed it on to others.

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Mrs. Gavel

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 6, 2007

this was good, it was pretty sweet, at least I didn't want dessert, lol!!! i made it exactly as the recipe said, but like another I cooked my chicken on a cooling rack over a cookie sheet, very good idea!!!

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TMixon

Cooking Level: Intermediate

Living In: Amarillo, Texas, USA

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Reviewed: Nov. 13, 2007

OK so I didn't follow exactly and I hate when people rate without doing so, but the only substitution I made was I used orange marmalade for the apricot preserves. It's what I had. Anyway, this makes a great sauce. I'm a cashew lover, but they didn't seem to do anything for me in this. Enjoyed the chicken, but I put the leftover sauce over a porktenderloin stuffed with a cranberry sage dressing and it was even better! A great addition to pork!

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joypip

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Wenatchee, Washington, USA

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Reviewed: Oct. 17, 2007

I add a little water to the leftover sauce, bring it to a boil, and serve it over the cooked chicken.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Oct. 10, 2007

I have made this recipe numerous times as directed, and it's always a hit. I serve over a bed of Vermicelli Rice Noodles, and a side of either Stir Fried or Steamed Veggies. Give it a try - I think you'll enjoy it.....

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Grandpa Rick

Cooking Level: Intermediate

Living In: Oswego, Illinois, USA

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Reviewed: Jul. 25, 2007

The sauce was very good (tastes a lot like sweet & sour sauce), but I couldn't get the cashews to stay on! The apricot preserves are pretty expensive too (you need 2 jars). I will probably make this again, but only as a dipping sauce.

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Katy S

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Reviewed: Jul. 7, 2007

Tasty--if you like your meat sweet.

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Valerie S.

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Reviewed: Jun. 27, 2007

This was SO easy and delicious! I especially loved the extra sauce to put over the top. The only change I made was that I used chicken tenders instead of breasts. I will DEFINITELY make this again and again!

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Krista

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2007

This was a very good recipe. The chicken was moist and tender. The cashews made a nice difference. The family loved it. I didn't change a thing. Thank you!

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HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 2, 2007

My husband and I LOVED this recipe. Thank you so much. I poured the extra sauce over the chicken for added flavor and presentation. The chicken had such a kick. We will definitely make it again.

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Crystal

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Reviewed: May 26, 2007

The only thing I did different was to use pecans. I didn't have cashews, it still came out fabulous!!!!! Will uses over and over again!

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MeganM

Cooking Level: Expert

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Reviewed: Apr. 30, 2007

I cook lunches for a friend at work and this is her favorite! It is super easy and the taste is incredible! The chicken always comes out tender and juicy!

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Rick

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 16, 2007

FANTASTICO!!! When I first stirred up the apricot/mustard/curry sauce and tasted it, I was apprehensive, but after everything was cooked, the flavor "softened" a bit and was one of the most perfect sweet & sour tastes I'd ever had. My husband loved the flavor and the cashews were such BONUS flavor, texture and crunch! My only change was I used boneless, skinless thighs, which ALWAYS cook up more tender and juicy since they are dark meat. This chicken is delightful and oh-so-simple...its officially in our dinner rotation now!

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MRSKNIGHT

Cooking Level: Expert

Home Town: Altavista, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 11, 2007

I loved it. Used chicken tenders instead of breasts. Found that the cashews did not 'stick' well to the chicken however in the end it wasn't a major problem. Once chicken was in dish, just poured the rest of the cashew/sauce mixture over them. Might suggest not cooking up the sauce for dipping after raw chicken has been dipped in it - may not be healthy. Served it with mashed potatoes, covered with cheddar and put under the broiler. A dollop of sour cream served on mashed portion is wonderful. Highly recommended.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Mar. 28, 2007

Yummy and super easy to make! This is going to become a regular on our menu! I am surprised at those who said it was messy. Duh, whenever you coat chicken in anything stuff may drip on the counter! My only recommendation would be to use a food processor to crush the cashews, it just helps to have them as small as possible when coating the chicken. Also I made a side dish of broccoli and drizzled the leftover apricot sauce onto it. Yum!

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